Smokin’ Chickpea & Turkey Steak Salad

Preheat oven to 180°C

• Start by draining, rinsing and patting the chickpeas dry to maximise crispiness. Throw the chickpeas into a baking tray and sprinkle over the chickpea seasoning; 2 tsp paprika
• ½ tsp cayenne pepper, ½ tsp garlic granules along with 1 tbsp of olive oil and a pinch of salt.
• Shake the tray to evenly coat the chickpeas and pop into the oven for 20 minutes.
• Meanwhile, add the seasoning including 2 tsp paprika, 1 tsp chilli powder, sprinkle of garlic granules, ½ tsp oregano and a pinch of salt onto the turkey steaks with a tbsp of olive oil. Use your tongs to ensure they’re covered in the smoky seasoning.
• Add the steaks to a preheated frying pan on a medium heat, fry each side for around 4-5 minutes, until the juices run clear and it’s cooked the whole way through.
• Set the turkey steaks aside to cool and when the timer is up for the chickpeas, remove them from the oven.
• To store this meal prep, have a tupperware for your turkey steaks and one for your chickpeas. On the morning of, assemble your pack lunch with a layer of spinach, a large spoonful of chickpeas, ½ of the turkey steak batch (sliced into strips) and a sprinkle of pomegranate.

Drizzle a tbsp of olive oil over your lunch and you’re good to go!